Description
(TARTELETTES AUX NOIX)
Ingredients
- Pastry Crust Dough
- 1 cup whipping cream
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1/4 cup honey
- 1 teaspoon grated orange peel
- 1/2 teaspoon whole aniseed
- 1 3/4 cups walnuts, toasted, chopped
Directions
- Preheat oven to 400°F. Roll out 1 pastry disk on floured surface to 6-inch round. Transfer to 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan; trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans. Chill crusts while making filling.
- Stir cream and next 5 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat; stir in walnuts.
- Place crusts on baking sheet. Divide filling among crusts. Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. Serve slightly warm or at room temperature.
